Another quick and easy recipe today. I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.
8 o.z. fresh mushrooms ~ sliced and diced as desired
1 Tbs olive oil
1/4 cup onion
1 1/2 cups chicken broth
1/2 cup fresh spinach ~ chopped
Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness Add broth and simmer for about 15 minutes longer. Stir in spinach just 3 – 5 minutes before serving. Season with salt and pepper if desired. You could add some herbs and spice if desired. I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.
Thought I would try a quick chicken dish for lunch today. It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.
8 o.z. mushrooms
1 Tbs butter
4 boneless chicken thighs
1/4 cup chicken broth or water
4 o.z. cream cheese
1/4 cup cheddar cheese
Saute mushrooms and jalapeno in butter for about 5 minutes. Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed. Remove chicken from pan and add broth and cream cheese until heated through. Stir in cheddar cheese until melted. Serve mushroom sauce over chicken thighs.
I fixed another simple roasted pork loin but this time I decided to add some fresh mushrooms. Very simple and quick to do; everything came out great I don’t think I would change a thing.
2 1/5 pound pork loin roast
12 o.z. mushrooms
salt, pepper, garlic powder, and dried sage
1 1/2 cups chicken stock
2 Tbs corn starch
2 Tbs cool water
Oil small roasting pan; spread mushrooms in bottom of pan and lay pork on top. Season with salt, pepper, garlic, and sage if desired.
Roast at 350 degrees for about one hour. I wanted to brown mine a little so I kicked it to broil for about 5 minutes before removing from the oven. Once done remove roast from pan leaving mushrooms behind. Cover roast and set aside. Add chicken stock to pan to deglaze; I then transferred to a sauce pan to finish making the gravy. Heat to a slight boil. Mix together cornstarch and cool water and add to simmering sauce. Stir until thickened. Serve with mashed potatoes if desired.
This rice was so easy to make and full of flavor. I used some homemade chicken stock and fresh mushrooms. I also prefer jasmine rice. It’s a long grain rice that cooks for about 15 minutes; has a bit of a fragrant nutty flavor.
2 cups chicken stock
8 o.z. mushrooms ~ sliced, chopped, or diced (or some sort of combination for variety)
1 cup long cooking rice ~ I like jasmine rice
salt and pepper to taste
Bring chicken stock and mushrooms to boil.
Add rice and reduce heat to a simmer. Cover and cook 15 – 20 minutes depending on rice; until desired tenderness.
I decided to make a Portobello burger today; something I’d never tried but it just sounded delicious. My original intent was to grill them but I got busy and then had to hurry so this skillet version worked wonderfully. Just about 5 minutes cook time was all it took. Charles loved the Brie Cheese and its earthy flavor I liked it too, but I must confess I put cheddar on my second one. I used the little slider buns the local grocery sells and the size was perfect.
Portobello Mushroom Burgers
2 medium Portobello mushrooms
2 teaspoons butter or olive oil
1/4 small onion
salt, pepper, garlic powder
4 small / slider buns
In medium skillet melt butter. Slice mushrooms in half horizontally.
Place each mushroom half in skillet. Season with salt, pepper, and garlic powder if desired. Cook 3 minutes; flip over add onion slices to skillet. Continue cooking about 2 more minutes or until mushroom is desired tenderness. Flip mushrooms over and top with Brie slices. Serve on buns with lettuce and tomato or your favorite toppings.
I’d actually set out to make quesadillas today but as started cooking I decided to just roll up the overstuffed shells for ease of eating. I really liked the combination of asparagus and mushrooms. I was trying to think of something different from the usual peppers and onions; I think this worked very well. I made mine on the spicy side using jalapeno and spicy salsa; these would be great on the mild side too!
Chicken, Asparagus, and Mushroom Stuffed Tortillas
1 chicken breast
2 tsp crushed cumin
1 tsp salt
fresh ground black pepper
1 cup diced mushrooms
1 cup diced asparagus
1 jalapeno minced ~ if desired
1/2 cup salsa ~ choose your favorite
6 small flour tortilla shells
1 cup shredded cheese ~ cheddar works well
In skillet heat olive oil over medium heat. Add diced chicken and season with cumin, salt and pepper; cook for about 4 minutes. Add mushrooms, asparagus, and jalapeno. Cook 3-4 more minutes until meat is cooked through and mushrooms are tender. Stir in salsa and simmer for an additional 2 – 3 minutes. Spread tortilla shells on large baking sheet.
Divide cheese among shells. Top each shell with chicken mixture (about 1/4 cup per shell).
Roll up and secure with toothpick. Bake at 425 degrees for about 7 minutes. Serve with sour cream and extra salsa if desired.
Tuna casserole is one of those easy and versatile recipes to throw together. I usually use what I have on hand; sometimes I opt for noodles other times a macaroni type pasta. The vegetables can vary too ~ peas are one of my favorite additions! It can be cheesy or just a creamy sauce if desired adjust to your tastes!
Cheesy Tuna Casserole
2 cups penne pasta
1 cup broccoli florets
1 cup diced mushrooms
1 clove garlic ~ minced
1/4 cup onion
1 Tbs butter
1 1/2 cup heavy cream
2 cup shredded cheese
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 can tuna
Cook pasta according to package. Add chopped broccoli florets to pasta at the last 2 minutes of cooking. Drain pasta and broccoli and pour into buttered baking dish. (Do not rinse the pasta)
Sauté mushrooms, onion, and garlic in butter until desired tenderness. Add cream; heat through. Slowly stir in cheese 1/2 cup at a time. Add seasonings and stir in tuna. Pour over pasta and broccoli. Top with extra cheese and some crushed cracker or bread crumbs if desired. Bake about 20 minutes at 350 degrees or until hot and bubbly.